This showstopper recipe is perfect for when you really want to impress your guests. Our Nanuk Smoked Yellowfin Tuna is arranged into a delicate rose and nestled atop a rice noodle nest with mango, red chilis, and pea shoot garnish. Ponzu dressing is drizzled on top for a refreshing, tart finish.
Smoked Yellowfin Rose with Vermicelli Salad Recipe
One 250 g package of Nanuk Smoked Yellowfin Tuna
½ ripe mango, diced into small cubes
300 g rice noodles
Pea shoots for garnish
Fresh red chilies, sliced (to taste)
½ cup soy sauce
½ cup citrus juice (I like a combination of lemon and orange)
Lemon zest from one lemon
2 tablespoons mirin
- Bring a pot of water to boil. Add in rice noodles and cook according to package directions. Rinse under cold water in a colander, then drain well and set aside.
- Open package of Smoked Yellowfin Tuna and remove each slice carefully off the Interleaf. Roll up a small slice of tuna and curl out the edges to form a small rosebud shape. Add additional slices gradually, shaping them around the initial bud until you have a large rose. Set aside while you prepare the ponzu dressing.
- For the dressing, combine all ingredients in a bowl and whisk until thoroughly combined.
- Use tongs to assemble. Twist the rice noodles in the middle of your bowl, turning the bowl as you place the noodles in to create a nest. Arrange mango, red chilies and pea shoots to your liking. Dress with the ponzu and place your Yellowfin rose on top of the nest. Enjoy!
Note: You can keep unused homemade ponzu in an airtight container for up to a month in the fridge.
For more information on how to order this product, please reach out to your local Oceanfood Sales office.